< Indian chickpea koftas with sweet potato fries

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Yield: 2 ppl

Time: 40 minutes

Ingredients

• 1 lime
• 1 carrot
• 2 Tbs plain flour
• Mango chutney (optional)
• 1 Tbs cumin seeds
• 2 big tomatoes/8 small tomatoes
• 2 Tbs apple cider vinegar
• 1 bunch coriander
• 1 tin chickpeas
• 2 Tbs medium curry powder
• 2 sweet potatoes cut into chips
• 1/2 cucumber
• Mayonaise
• 1 Tbs olive oil

Method

Prep Koftas:

• Preheat your oven to 210°C.
• Zest and halve the lime. Roughly chop the coriander (stalks and all). Trim and coarsely grate the carrot (no need to peel).
• Drain and rinse the chickpeas. Pop the carrot, chickpeas and half the coriander in a large bowl.
• Mix in the flour, North Indian curry powder and mango chutney. Season with salt and pepper.
• Squish together with your hands (or the back of a fork) until the chickpeas are nicely broken up and mushy and the mixture sticks together. Keep to one side.

Make sweet potato fries:

• Lay the sweet potato fries out in a single layer on a baking tray.
• Season with salt and pepper and sprinkle on a splash of oil and half the cumin seeds.
• Roast in the middle of your oven until golden, 18-20 mins. Turn half way through cooking.

Make salad and sauce:

• Cut and mix cucumber, tomatoes, fresh coriander salt, pepper and cumin seeds.
• Drizzle with olive oil and vinegar.
• Squeeze a little of the lime juice into a bowl. Add a pinch of lime zest and the mayonnaise. Stir together to combine, keep to one side.

Fry Koftas:

• Heat a splash of oil in a large frying pan over medium-high heat.
• Shape the chickpea mix into two balls per person.
• Flatten each ball gently to 2cm thick and then fry in the hot oil until golden, 2-3 mins on each side.
• Transfer to a plate and cover with foil to keep warm.

Serve!